This Marak katom, or "orange soup," is such a warm and cozy soup and is perfect for chilly fall days and cold winter nights!
Marak katom, or "orange soup," is a simple Israeli vegetable soup made from orange colored vegetables, squash, and sometimes even lentils.
This is a favorite here in Israel once the weather turns cold.
The first time I had it was shortly after I moved back to Israel in 2015 and I fell completely in love with it. My friend Javier and I went back for bowl after bowl until there all the soup was gone.
I'm not going to lie to you and tell you that this soup is a great lazy soup. That would be Israeli tomato soup which truly cannot be any lazier if it tried.
But, if you love butternut squash soup and pumpkin soup then it's really worth the effort of pealing and cutting up the half a dozen or so vegetables.
And if you enjoy watching Israeli's cook (which is one of my favorite things to do!) then I recommend you watch the video that I got this marak katom recipe from.
Make Ahead of Time
You absolutely can make this soup ahead of time. In fact, people often say that soup is better the next day because the flavors have had more time to develop.
How To Store
Let the soup cool completely. Then, place it in an air tight container.
Refrigerate for up to four days.
How To Freeze
Let the soup cool completely. Then place in a freezer safe air tight container or a freezer safe resealable bag.
Freeze for up to three months. After three months the soup is still safe to eat but the quality begins to degrade.
To defrost, thaw the soup in the fridge overnight and reheat.
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Orange Soup
This Marak katom, or “orange soup,” is such a warm and cozy soup and is perfect for chilly fall days and cold winter nights!
Ingredients
- ¼ cup oil
- 1 large onion, chopped
- 1 large leak, sliced
- 3 garlic cloves, crushed
- 1 teaspoon turmeric
- 2 teaspoons salt
- ¼ teaspoon black pepper
- Pinch of nutmeg, optional
- 1 pound pumpkin, pealed and cubed (500 grams)
- 2 carrots, pealed and chopped
- 2 sweet potatoes, pealed and cubed (800 grams)
- 1 small butternut squash, pealed and cubed (700 grams)
- 2 to 3 cups boiled water
Instructions
- In a large pot, heat the oil over medium heat, add the onion and a little salt and fry until golden, about 10-15 minutes.
- Add the leek and fry for about 2 minutes.
- Add the crushed garlic and fry for a few seconds. Add the turmeric, salt, pepper, and nutmeg. Stir.
- Add the pumpkin, carrots, sweet potato, and squash and stir so that all the vegetables are well coated with the spices and oil.
- Add boiling water to come halfway up the vegetables.
- Bring to a boil, cover with a lid, reduce heat to low and cook for about 30-40 minutes or until the vegetables are completely soft.
- Blend the soup using an immersion blender until smooth texture. If the soup is too thick, add a little water until you get a texture you like.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 178Total Fat: 11gSaturated Fat: 1gUnsaturated Fat: 10gCholesterol: 2mgSodium: 757mgCarbohydrates: 20gFiber: 6gSugar: 6gProtein: 2g
Hi, I'm ElissaBeth!
I created The Taste of Kosher to give you delicious, easy-to-make recipes you can feel proud to serve. I don't believe there are bad cooks and bakers, only bad recipes. I also believe that kosher and allergy-friendly recipes can and should taste just as good as the originals, and it's my mission to prove it.
